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Crockpot Ravioli Lasagna

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A simple, comforting slow cooker meal that layers frozen ravioli, hearty meat sauce, and melted cheese for a lasagna-style dinner without the hassle of boiling noodles or pre-cooking pasta.

Ingredients

  • 1 (25 oz) bag frozen cheese ravioli (do not thaw)
  • 1 lb ground beef (or turkey or sausage)
  • 1 (24 oz) jar marinara or pasta sauce
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/2 cup diced onion (optional)
  • 1 tsp Italian seasoning
  • 1 clove garlic, minced (or 1/2 tsp garlic powder)
  • Salt and pepper, to taste
  • Non-stick cooking spray (for crockpot)

Instructions

  1. Spray the slow cooker insert with non-stick cooking spray or use a liner.
  2. In a skillet, brown the ground beef with onion (if using), garlic, Italian seasoning, salt, and pepper until no pink remains. Drain excess fat.
  3. Stir in the marinara sauce and simmer for 2–5 minutes until slightly thickened.
  4. Spread half of the meat sauce in the bottom of the slow cooker.
  5. Layer half of the frozen ravioli over the sauce.
  6. Top with another layer of meat sauce, then the remaining ravioli.
  7. Finish with the remaining sauce and sprinkle mozzarella and Parmesan on top.
  8. Cover and cook on LOW for 3–4 hours, until ravioli are tender and cheese is melted and bubbly.
  9. Turn off heat and let rest 10–15 minutes before serving.
  10. Serve warm with salad or garlic bread.

Notes

  • No need to thaw frozen ravioli before layering.
  • For a vegetarian version, omit the meat and use vegetable sauce.
  • Use a 5–6 quart slow cooker for best results.
  • To cook on HIGH, reduce time to about 2–3 hours.
  • Leftovers reheat well and can be frozen for up to 1 month.

Nutrition

Find it online: https://thefamilycooking.com/crockpot-ravioli-lasagna-2/